Who can resist the sweet aroma and taste of a Farmer’s Market basket of peaches? Not me – so this one came home with me and, it inspired me to bake.
Drunken Peach Upside Down Cake
Ingredients: 1/4 lb. butter , 1 cup sugar, 2 eggs, 2 tablespoons sour cream, 1 tsp. vanilla extract, 2 cups unbleached flour, 1 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. salt, 1 cup buttermilk, 3 large peaches – pitted and sliced-marinating in 2 tablespoons of peach schnapps.
Burnt sugar for base of the pan : 1 tablespoon butter and 1/2 cup of sugar – melt the butter in sauce pan then add the sugar until golden – remove and coat the bottom of the baking pan (note – this is extremely hot so please handle with care)
Prepare a cake pan (I used a round savarin pan) by greasing with some butter and the burnt sugar. Let cool then arrange the fresh peach slices around the bottom of the pan.
For the batter : mix sugar and butter until creamy, add eggs, vanilla, sour cream and salt. Sift dry ingredients then add gradually to butter/sugar mixture alternating with buttermilk until you get a smooth cake batter. Pour into cake pan and cover peaches. Bake for 40-50 minutes in a 350 degree oven. Wait for the cake to cool before inverting pan onto a cake plate. Serve with real whipped cream, flavoured with a hint of peach schnapps.